The problem with the Caputo 00 flour is that it is not especially well adapted to the standard (unmodified) home oven, and the best you can hope for is a compromise. From my experience, if you want to make a same-day, room-temperature fermented Caputo dough, you perhaps want to keep the hydration on the low side (say, around 55-57%) and use some oil in the dough. Otherwise, you can end up with a cracker-like crust by the time the crust develops some browning (which can take 6 or more minutes) and the toppings are properly cooked. You might also use a thicker dough to help reduce the risk of getting a cracker-like crust. Using the broiler element might also be a good idea to help develop more color in the top crust. In some respects, I think you end up with a better product if you don't try to force too much browning of the crust by the use of an extended bake time. Ideally, you want a soft crust, even if it isn't as brown as you'd really like. This isn't an issue with a wood-fired oven at around 800-900 degrees F (or thereabouts) because a pizza can be out of the oven in a minute or two--long before the crust can become crispy or crunchy. Even then, the browning of the crust will be different--with a mottled effect rather than uniform browning as is achieved in a standard home oven.
A significant step up from the same-day Caputo dough, even for a standard unmodified home oven, is to use a natural preferment and a room-temperature fermentation, which can easily go over a day depending on the amount and strength of the preferment (as well as the fermentation temperature and other factors). When using the natural preferment, my experience is that I can use higher hydration (around 62%) and dispense with the oil altogether. To be on the safe side, I also use a thicker dough to allow for a longer bake time to get some crust coloration. The basic bake protocol (stone plus broiler) remains the same as with the other Caputo versions. Where the Caputo pizzas with the natural preferment stand out is in the flavor of the crust and the texture of the crust and crumb. The crust and cornicione can be chewy and soft without being bread-like.
I think it is the challenge of trying to achieve a credible Caputo pizza in a home oven that is behind the passion that exists when working with the Caputo flour. The NY style is well adapted to the home oven and, once you get a good dough formulation and master the oven techniques, there is not much more to do and you will get fairly consistent results. With the Caputo 00 flour you have to understand that you can't force it to behave like other flours and their dough management. It's like trying to put a square peg in a round hole.